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Sweet corn is simply amazing. We've been getting about 5 ears of corn every week from our CSA and each week it seems to get sweeter and sweeter. Corn season peaks from July to August-- so it's about time to make my favorite corn salad from Ina Garten. We've also been getting basil (this week it was the purple variety), I used those herbs too. In addition to being really delicious, this recipe is incredibly easy. It took me under 15 minutes to make the salad and that includes 3 minutes for boiling the corn. Quick, seasonal, flavorful dishes are increasingly important to me now that I'm watching after a 22 month old, a 3 week old, a 13 1/2 year old dog AND packing up our apartment to move west (which is no easy feat due to aforementioned responsibilities. Oy! There's a lot going on but at least this provides a simple, nourishing side dish and ensures that none of my CSA share goes to waste!

Fresh Corn Salad with Basil (Courtesy ofIna Garten, The Barefoot Contessa Cookbook)Yields 4-6 servingsIngredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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